Chibbar notes that current biotech research holds the potential to improve wheat and other grain quality in a number of ways, including increasing the protein content; increasing the essential amino acids; increasing the high molecular weight glutenins to improve the bread-making properties of wheat flour; increasing the heat stability of barley; modifying the starch structure to make bread that better resists staling or for flours optimized for frozen dough applications; adding genes for processing enzymes to make them part of flour composition instead of ingredients that bakers need to add; producing pharmaceuticals in grains; and producing nutraceuticals/functional foods.

In our experiments we targeted a 246 base pair segment of DNA from a polymorphic region, linked to the genes for the high-molecular-weight (HMW) glutenin proteins, chosen partly on technical and partly on scientific grounds.

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